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Native Americans in the United States |
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Native American cuisine includes all food practices of the indigenous peoples of the Americas. Modern-day native peoples retain a varied culture of traditional foods, some of which have become iconic of present-day Native American social gatherings (for example, frybread). Foods like cornbread, turkey, cranberry, blueberry, hominy and mush are known to have been adopted into the cuisine of the United States from Native American groups. In other cases, documents from the early periods of contact with European, African, and Asian peoples allow the recovery of food practices which passed out of popularity. The most important native American crops includes corn, beans, squash, pumpkins, sunflowers, wild rice, sweet potatoes, tomatoes, peppers, peanuts, avocados, papayas, potatoes and chocolate.[1]
Modern-day Native American cuisine is varied.[2][3] The use of indigenous domesticated and wild food ingredients can represent Native American food and cuisine.[4] North American native cuisine can differ somewhat from Southwestern and Mexican cuisine in its simplicity and directness of flavor. The use of ramps, wild ginger, miners' lettuce, and juniper berry can impart subtle flavours to various dishes. A chef preparing a Native American dish can adopt, create, and alter as their imagination dictates.[5]
Further information: Eastern Agricultural Complex |
Indigenous peoples in Canada |
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Indigenous North Americas Canada portal |
Country food, in Canada, refers to the traditional diets of Indigenous peoples (known in Canada as First Nations, Metis, and Inuit), especially in remote northern regions where Western food is an expensive import, and traditional foods are still relied upon.[6][7] [8]
The Government of the Northwest Territories estimated in 2015 that nearly half of N.W.T. residents in smaller communities relied on country food for 75% of their meat and fish intake, in larger communities the percentage was lower, with the lowest percentage relying on country foods (4%) being in Yellowknife, the capital and only "large community". The most common country foods in the NWT's area include mammals and birds (caribou, moose, ducks, geese, seals, hare, grouse, ptarmigan), fish (lake trout, char, inconnu (coney), whitefish, pike, burbot) and berries (blueberries, cranberries, blackberries, cloudberries).[9]
In the eastern Canadian Arctic, Inuit consume a diet of foods that are fished, hunted, and gathered locally. This may include caribou, walrus, ringed seal, bearded seal, beluga whale, polar bear, berries, and fireweed.
The cultural value attached to certain game species, and certain parts, varies. For example, in the James Bay region, a 1982 study found that beluga whale meat was principally used as dog food, whereas the blubber, or muktuk was a "valued delicacy".[10] Value also varies by age, with Inuit preferring younger ring seals, and often using the older ones for dog food.[11]
Contaminants in country foods are a public health concern in Northern Canada; volunteers are tested to track the spread of industrial chemicals from emitters (usually in the South) into the northern food web via the air and water.[12]
In 2017, the Government of the N.W.T. committed to using country foods in the soon-to-open Stanton Territorial Hospital, despite the challenges of obtaining, inspecting, and preparing sufficient quantities of wild game and plants.[13]
In Southern Canada, wild foods (especially meats) are actually relatively rare in restaurants, due to wildlife conservation rules against selling hunted meat, as well as strict meat inspection rules. Therefore there is a cultural divide between rural and remote communities that rely on wild foods, and urban Canadians (the majority), who have little or no experience with them.[14]
Further information: Three sisters (agriculture) |
The essential staple foods of the Eastern Woodlands Aboriginal Americans were corn (also known as Maize), beans, and squash. These were called the "Three Sisters" because they were planted interdependently: the beans grew up the tall stalks of the maize, while the squash spread out at the base of the three plants and provided protection and support for the root systems. A number of other domesticated crops were also popular during some time periods in the Eastern Woodlands, including a local version of quinoa, a variety of amaranth, sumpweed/marsh older, little barley, maygrass, and sunflowers.
Maple Syrup is another example of essential food staples of the Woodland Indigenous peoples. Tree sap is collected from Sugar Maple trees during the beginning of springtime when the nights are still cold.[15] Birch bark containers were used in the process of making maple syrup, maple cakes, maple sugar, and maple taffy. When the sap is boiled to a certain temperature, it is at these temperatures the different variations of maple food products are processed. There is a point when the sap starts to thicken, snow is used by pouring the thick sap into the snow to make taffy.[16]
Southeastern Native American culture has formed the cornerstone of Southern cuisine from its origins till the present day. From Southeastern Native American culture came one of the main staples of the Southern diet: corn (maize), either ground into meal or limed with an alkaline salt to make hominy, using a Native American technology known as nixtamalization.[17] Corn was used to make all kinds of dishes from the familiar cornbread and grits to liquors such as whiskey, which were important trade items. Though a lesser staple, potatoes were also adopted from Native American cuisine and were used in many ways similar to corn. Native Americans introduced the first non-Native American Southerners to many other vegetables still familiar on southern tables. Squash, pumpkin, many types of beans, tomatoes (though Europeans initially considered them poisonous), many types of peppers, and sassafras all came to the settlers via the native tribes.
Many fruits are available in this region. Muscadines, blackberries, raspberries, and many other wild berries were part of Southern Native Americans' diet.
To a far greater degree than anyone realizes, several of the most important food dishes of the Southeastern Indians live on today in the "soul food" eaten by both black and white Southerners. Hominy, for example, is still eaten ... Sofkee live on as grits ... cornbread [is] used by Southern cooks ... Indian fritters ... variously known as "hoe cake", ... or "Johnny cake." ... Indians boiled cornbread is present in Southern cuisine as "corn meal dumplings", ... and as "hush puppies", ... Southerns cook their beans and field peas by boiling them, as did the Indians ... like the Indians they cure their meat and smoke it over hickory coals.
— - Charles Hudson, The Southeastern Indians[18]
Southeastern Native Americans also supplemented their diets with meats derived from the hunting of native game. Venison was an important meat staple, due to the abundance of white-tailed deer in the area. They also hunted rabbits, squirrels, opossums, and raccoons. Livestock, adopted from Europeans, in the form of hogs and cattle, were kept. Aside from the meat, it was not uncommon for them to eat organ meats such as liver, brains, and intestines. This tradition remains today in hallmark dishes like chitterlings, commonly called chitlins, which are the fried large intestines of hogs; livermush, a common dish in the Carolinas made from hog liver; and pork brains and eggs. The fat of the animals, particularly of hogs, was rendered and used for cooking and frying. Many of the early settlers were taught Southeastern Native American cooking methods.
Indigenous peoples of the Great Plains and Canadian Prairies or Plains Indians relied heavily on American bison (American Buffalo) as a food source. The meat was cut in thin slices and dried, either over a slow fire or in the hot sun, until it was hard and brittle which could last for months, making it a main ingredient to be combined with other foods, or eaten on its own. One such use could be Pemmican, a concentrated mixture of fat and protein, and fruits such as cranberries, Saskatoon berries, blueberries, cherries, chokeberries, chokecherries, and currants were sometimes added. When asked to state traditional staple foods, a group of Plains Elders identified, "prairie turnips, fruits (chokecherries, June berries, plums, blueberries, cranberries, strawberries, buffalo berries, gooseberries), potatoes, squash, dried meats (venison, buffalo, jack rabbit, pheasant, and prairie chicken), and wild rice" as being these staple foods.[19] Bison was a staple of Plains Indians' diets. Many parts were utilized and prepared in numerous ways, including: "boiled meat, tripe soup perhaps thickened with brains, roasted intestines, jerked/smoked meat, and raw kidneys, liver, tongue sprinkled with gall or bile were eaten immediately after a kill.[20] The animals that Great Plains Indians consumed, like Bison, deer, and antelope, were grazing animals. Due to this, they were high in omega-3 fatty acids, an essential acid our bodies need that many diets lack.[21]
In the Northwest of what is now the United States, Native Americans used salmon and other fish, seafood, mushrooms, berries, and meats such as deer, duck, and rabbit. In contrast to the Easterners, the Northwestern aboriginal peoples were principally hunter-gatherers. The generally mild climate meant they did not need to develop an economy based upon agriculture but instead could rely year-round on the abundant food supplies of their region. In what is now California, acorns were ground into a flour that was the principal foodstuff for about seventy-five percent of the population,[22] and dried meats were prepared during the season when drying was possible.[23]
Ancestral Puebloans of the present-day Four Corners region of the United States, comprising southeastern Utah, northeastern Arizona, northwestern New Mexico, and southwestern Colorado practiced subsistence agriculture by cultivating maize, beans, squash, and sunflower seeds. They utilized locally available wild resources such as pine nuts from the Pinyon pine, and hunted game including mule deer, hare, rabbits, and squirrel. Ancestral Puebloans are also known for their basketry and pottery, indicating both an agricultural surplus that needed to be carried and stored, and clay pot cooking. Grinding stones were used to grind maize into meal for cooking. Archaeological digs indicate that they had domesticated turkeys which served as a food source.
Alaska native cuisine consists of nutrient dense foods such as seal, fish (Salmon), and moose. Along with these berries (huckleberries) and bird eggs are consumed by Alaska natives.[24] Additionally, seal, walruses, and polar bear are other large game that Alaska natives hunt. Smaller game they hunt include whitefish, arctic char, arctic hares, and ptarmigan. Due to weather, edible plants like berries are only available to be consumed in the Summer, so these people have a diet very high in fat and protein, but low in carbohydrates. The game that is hunted is also used for clothing. The intestines of large mammals are used to make waterproof clothing and caribou fur is used to make warm clothing.[25]
This region comprises the cultures of the Arawaks, the Caribs, and the Ciboney. The Taíno of the Greater Antilles were the first New World people to encounter Columbus. Prior to European contact, these groups foraged, hunted, and fished. The Taíno cultivated cassava, sweet potato, maize, beans, squash, pineapple, peanut, and peppers. Today these groups have mostly vanished, but their culinary legacy lives on.
Main articles: Aztec cuisine and Maya cuisine |
The pre-conquest cuisine of the Native Americans of Mesoamerica made a major contribution to shaping modern-day Mexican cuisine, Salvadoran cuisine, Honduran cuisine, Guatemalan cuisine. The cultures involved included the Aztec, Maya, Olmec, Pipil and many more (see the List of pre-Columbian civilizations).
Main article: Inca cuisine |
Main article: Muisca cuisine |
This currently includes recipes known from the Quechua, Aymara and Nazca of the Andes.
The earliest utensils, including knives, spoons, grinders, and griddles, were made from all kinds of materials, such as rock and animal bone. Gourds were also initially cultivated, hollowed, and dried to be used as bowls, spoons, ladles, and storage containers. Many Native American cultures also developed elaborate weaving and pottery traditions for making bowls, cooking pots, and containers. Nobility in the Andean and Mesoamerican civilizations were even known to have utensils and vessels smelted from gold, silver, copper, or other minerals.
Maize, beans and squash were known as the three sisters for their symbiotic relationship when grown together by the North American and Meso-American natives. If the South Americans had similar methods of what is known as companion planting it is lost to us today.